Part&Parcel Jacqueline Alwill aka Brown Paper Nutrition
We've been longtime fans of Jacqueline Alwill and love her balanced, joyful approach to nutrition. As the force behind Brown Paper Bag Nutrition and the GOOD CHEF from Good Chef, Bad Chef, Jacqueline is all about real, wholesome food that supports long-term well-being.
We’re excited to share some of her favorite products, insights, and feel-good recipes—starting with this one-pan honey soy ginger salmon and veggies. Simple, nourishing, and packed with flavor.
One Pan Honey Soy Ginger Salmon and Veggies
Ingredients:
Veggies
- 1 medium eggplant (360g), cut into 1cm pieces
- 1 medium sweet potato (400g), cut into 1cm pieces
- 2 large zucchini (370g), cut into 3cm pieces
- Extra virgin olive oil
Salmon
- 4x salmon or ocean trout fillets
- 4 shallots, finely sliced
To serve
- Toasted sesame seeds
- Avocado smashed with wasabi paste, salt, pepper and lemon to taste
Pickled ginger
Honey Soy Dressing
- 1/4 cup tamari or light soy sauce
- 3 cloves garlic, crushed
- 2-3 tsp grated ginger
- 2 tsp sesame oil
- 1-2 tbsp honey (your preference)
- 1 tbsp mirin
Method:
1. Preheat oven to 200°C
2. Add eggplant, sweet potato, and zucchini to a large sheet pan, toss with a generous amount of extra virgin olive oil, and roast for 20 minutes
3. While the veggies are cooking, whisk together all the dressing ingredients. Pour over the salmon fillets and let them marinate
4. Smash the avocado with wasabi, lemon, salt, and pepper. Set aside.
5. Once the veggies have roasted for 20 minutes, arrange the salmon around the pan and drizzle the remaining marinade over it.
6. Return to the oven and bake for 10-12 minutes, depending on salmon size.
7. Sprinkle with sesame seeds, shallots, and serve with pickled ginger and avocado smash
A nourishing, flavor packed meal made simple.